The Westport Inn this year underwent a $4 million face-lift, or so to speak, nipping and tucking its original 1960-style by adding contemporary details like a saltwater pool, farm-to-table restaurant and redesigned Westport Ballroom.
Following an official ribbon-cutting in October and some last-minute tweaks, management says the 117-room boutique hotel is ready to emerge as a New England destination spot for business travelers, brides and vacationing families who”™ll enjoy hopping on a complimentary bike for a short ride to Compo Beach.
Yet as winter settles in with beach days far behind, there are some practical reasons to stop by the “new” Westport Inn if neighborly curiosity isn”™t enough or if you missed out on its very popular Groupon deal recently.
First, the hotel has taken strides to attract the corporate customer. The facility touts its accessibility on Post Road East right off I-95, variety of meeting options ”“ the 1,400-square-foot Saugatuck Room or 3,200-square-foot Westport Ballroom ”“ and authentic New England charm.
“We”™re catering to businesses by providing the meeting space that Westport has never had, much less the Inn,” said Yolande Lacan, general manager. “We are really looking forward to knocking on those doors to say, ”˜We”™ve got something new to show you that we think you”™ll like, an amenity you can use.”™”
For the cocktail crowd, the Westport Ballroom can accommodate 350 to 400 people and a band. It has been redone in textured ruby wallpaper with navy and red floral-print carpeting and floor-to-ceiling windows overlooking a nature preserve.
In the small “pre-event” mingling space just outside the ballroom, guests will find a retuned piano, medieval-style chandeliers and two wood tables crafted by the owner ”“ Ranger Properties Inc.
Another lure is the inn”™s farm-to-table restaurant, Eramosa, next to the lobby”™s casual-chic lounge. Lacan said diners often meander with coffee or wine in hand to sit before the lobby”™s oversized stone fireplace. Eramosa is drawing both hotel guests and local residents.
“I”™ve gotten locals who have said, ”˜I haven”™t been in here in years”™ and they”™re happily surprised,” said Lacan.
Eramosa”™s menu specializes in seasonal, homegrown, naturally raised and fresh-caught ingredients from eastern Connecticut prepared by chef David Donnelly.
Another reason to scope out the Westport Inn now? Book a room for out-of-towners for a classic Christmas in Connecticut that will feel a little like a home by the sea.
Love the ballroom / sunroom in the photo. Will have to keep that in mind when we are on the area touring for business meetings.